What ingredients are needed in cheese to be classed as a high temp cheese?
Lumpy
I could be wrong but i think its the fat ratio in the cheese.
nepas
I have gone both ways on the cheese thing, and have decided that the Hi-Temp is the way to go. The choices are somewhat limited but the ones with High-Temp will retain all of it and still give you the flavor.
It's kind of downright pretty when you slice a fatty and see those nice little cheese chunks. When doing a rolled fatty with Cheddar, most of it just goes away. I don't really know how it is created, but it does
work very well for me. Sausages of any kind that have cheese in the recipe seem to retain more flavor. Not a rule here and I think some will disagree, But works for me.